Pasta Alla Vodka Recipe

Who doesn’t love pasta and vodka? So why not combine the two to create this fantastic flavoursome italian inspired dish!

Pasta Alla Vodka


Pasta (penne works well with this dish)

Chicken Fillets x 2

Large Vine Tomatoes x 6, peeled and deseeded

Tomato Puree x 1 tablespoon

Red Chilli x 1 (or x 2 if you like it hot)

Large Shallots x 4

Garlic Cloves x 2 (crushed or finely chopped)

Double Cream (large glug)

Vodka x 8 fluid ounces

Chicken Stock x 8 fluid ounces

Olive Oil


Handful of Fresh Basil

Salt & Pepper

Parmesan to Serve


1. Cut chicken fillet into small chunks

2. Finely chop shallots and garlic, or crush the latter

3. Finely chop chill

4. Make a cross in each end of each tomato and drop into boiling water for 10 seconds, or until the skin starts to peel away. Once cooled, peel the skin away and roughly chop, removing the majority of seeds

5. Make up 8 fl oz of chicken stock and measure out 8ml of vodka


1. Heat the olive oil in a pan and brown the chicken for a couple of minutes. Set aside on a warm plate

2. Heat more oil and add a generous knob of butter, then add the shallots, garlic and chilli and cook until soft

3. Add the vodka (keep your face and hair well away!), and reduce by half

4. Add the chicken stock, tomatoes, puree and chicken and cook until the water content reduces and the sauce thickens (around 20 minutes)

5. Cook the pasta according to packet instructions

6. Season with salt and pepper (taste before adding the salt as stock can be quite salty)

7. Add a generous amount of cream and remove from the heat

8. Tear the fresh basil leaves over the top and serve with pasta and freshly grated parmesan

If you’re vegetarian, simply omit the chicken and use vegetable stock instead.


Featured image from StockSnap.

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